Description
Indulgently healthy, this dish combines the roasted sweetness of butternut squash with the nutty richness of quinoa, creating a vibrant centerpiece for any meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced into 1-inch cubes
- 1 cup quinoa, rinsed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons feta cheese, crumbled
- ¼ cup pomegranate seeds
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat your oven to 400°F (205°C).
- Toss the diced butternut squash in a large bowl with olive oil, sea salt, black pepper, and smoked paprika until coated.
- Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway, until golden brown and tender.
- In a pot, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce to a simmer and cover for about 15 minutes until the quinoa has absorbed all the liquid.
- Gently fold the roasted squash into the cooked quinoa.
Notes
For a refined presentation, garnish with crumbled feta and pomegranate seeds. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg